Zucchini Muffins with Chocolate Streusel Topping

As I have mentioned in previous posts, at the beginning of each month, the G's receive a box or two of my baked treats(see original post, here).  With another school auction this past spring, I was asked to donate yet another "sweet of the month" and me being who I am,  I couldn't say NO.  So now,  both the G's and the M's get something sweet, on their doorstep each month ( sometimes even twice a month).

I needed to use up, yet, more zucchini.  I have been making a lot of tarts and baked savory dishes and was ready for something sweet.  I found this recipe for a cake (here), but changed it up a bit.  Instead of the cake, I choose to make muffins.  I was able to pack up a half a dozen muffins for each the G's and the M's and they had a nice little treat for a weekday morning breakfast.

All three of my kids ate these without one mention that there was something "green" in their muffin. I made a few extra and froze them after they were baked.  With school looming right around the corner, these are going to be a feather in my cap on those oh so very rushed mornings.   These are a win, win sweet + savory treat!

Zucchini Muffins with Chocolate Streusel Topping
yield: 22 muffins

ingredients:
muffins
1/2 cup softened butter, organic
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
1/3 cup water
1/2 cup buttermilk
1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 cups all- purpose flour
1 1/4 cup whole wheat organic flour
2 1/4 cups, peeled, grated zucchini

streusel topping
1/2 cup sucanat
1/2 tsp. cinnamon
1/2 cup chopped pecans, toasted
3/4 cup mini, bittersweet chocolate chips

instructions:
• preheat oven to 350*.  Line 2 - 12 cup capacity muffin tins with paper liners.
for the cake:
• in the bowl of an electric mixer, cream butter and sugar together.  add the eggs, vanilla, water, and buttermilk, mix to combine.
• in another bowl, combine both flours, cinnamon, salt, baking powder, and baking soda.  whisk to combine.
• add flour mixture to the wet ingredients and combine.  fold in the zucchini.
• using a 1/4 cup ice cream scooper, scoop batter into prepared muffin cups.  fill them up about 3/4 of the way to the top.
for the streusel topping
• combine all ingredients in a bowl and mix thoroughly
• sprinkle mixture (about 1 tablespoon) over each muffin.
• bake in the middle of the oven for 30-35 minutes.

enjoy with a big glass of cold milk!